Composition / ingredients
Cooking method
1. My eggplant, cut into circles, cut larger vegetables in half. We put the prepared eggplants in salted water, cover with a plate so that the pieces do not float up and leave for about 20-30 minutes.
2. While the eggplants are soaked, pre-washed meat is cut into small pieces and fried in vegetable oil for 4-5 minutes.
3. Peel onions and carrots, cut onions into cubes, carrots into circles. We send the vegetables to the meat, continue to fry for another 3 minutes.
4. And now pour the broth, close the lid and simmer until the meat is fully cooked, it will take about 20 minutes.
5. Bulgarian pepper is cleaned from seeds, washed, cut into wide strips. Squeeze the eggplants, spread them to the meat together with bell pepper, salt and pepper, add basil and coriander. We continue to simmer the dish under the closed lid for another 15 minutes.
Serve hot, sprinkled with fresh parsley.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Ground coriander - 25 kcal/100g
